If you want a quick and easy venison recipe, you aren’t going to beat this one. Well, technically, when I made it, I cheated – the rice and veggies were left over from yesterday’s dinner! We’ve covered how to handle your deer live from field to freezer before (click here to read). All we did … Continue reading “Venison Liver with Rice and Roasted Vegetables”
Many people are squeamish when it comes to organ meat. But if you aren’t saving your deer heart, you are really missing out! Cooking the “parts” up are usually my first few meals out of a deer – the liver gets sliced and fried, and the heart gets pickled or grilled. After you collect the … Continue reading “Grilled Venison Heart – you’ll heart it!”
Simply fried venison liver is an amazing treat, and if you process and preserve it right, you can make it last all year.
Pickling a deer heart is a great way to use this modest chunk of meat.
While I enjoy some pan fried venison liver and onions, I also like variety. And if that variety involves sandwiches of some sort, well, sign me up! This recipe for homemade venison liverwurst may not be for everyone, but it does hit the mark when comparing it to a commercially made liverwurst. Now, I’ll give … Continue reading “Homemade Venison Liverwurst Recipe”
If you know about the origins of Venison Thursday, this particular meal is not one you want to start with. UNLESS.. (there’s always a caveat to most things in life now, isn’t there?) Unless your meal guests like liver. I believe in harvesting as much from my deer as humanly possible. While there are a … Continue reading “Pan Fried Venison Liver and Onions”
Deer fat. It doesn’t taste particularly good. To us humans anyway. Yet some deer will have a lot. I’ve pulled almost 20 pounds of almost pure fat off a large deer that seemed to be bulking up for a rough winter.